3 pounds small white potatoes
1 1/2 teaspoons salt
1/4 teaspoon black pepper
3 tablespoons olive oil
1/2 pound bacon, cooked and chopped, reserving 3 tablespoons of the bacon drippings
1 tablespoon dijon mustard
3 tablespoons apple cider vinegar
1/2 teaspoon sugar
1 tablespoon fresh thyme
Preheat the oven to 425 degrees.
Cut the potatoes into a 1 inch dice and place in a large bowl.
Toss the potatoes with the salt, pepper and olive oil then add to a baking sheet that’s been sprayed with cooking spray.
Roast for 40-45 minutes, turning the potatoes halfway through the cooking time.
When the potatoes are done place them in a large bowl and then start the bacon dressing.
In a small skillet, add the reserved bacon drippings over medium heat.
Whisk in the dijon mustard until smooth, then whisk in the vinegar and sugar.
Let the dressing come to a simmer then season with salt and pepper to taste.
Pour the dressing over the potatoes, add the chopped bacon and fresh thyme leaves then toss to combine.